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Boston Cream Pie
From Original White House Cookbook, 1887
Serves 2
Serve cold.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
720Calories
18 gProtein
136 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein18 g
Carbohydrates136 g
Fiber0 g
Sugars112 g
Total Fat25 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol248 mg
Sodium167 mg
Potassium482 mg
Calcium337 mg
Iron2.7 mg
Magnesium44 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.4 mg
Folate74 mcg
Choline190 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 211. The excerpt below is the record exactly as published.
BOSTON CREAM PIE. Cream PaH. — Put on a pint of milk to boil. Break two eggs into a dish and add one cup of sugar and half a cup of flour previously mixed ; 314 PASTRY, PIES AND TARTS. after beating well, stir it into the milk just as the milk commences to boil ; add an ounce of butter
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